How to make homemade stock stock: My grandmother used to make it every spring

There’s nothing better than honest homemade soup like grandma’s! Spring is the time when this superfood is especially good for our body. It is a proven life stimulator that has been tested for thousands of years, which you can take in the morning instead of coffee. So stock up now.

You simply cannot do without broth in the kitchen. Not only can you consume it on its own as a soup, but it is often included in many recipes. That’s why it’s a good idea, when you’re already cooking it, to make a large batch so that you can keep the broth for the next few days and have it on hand. You will save on purchased ready-made broths. And the important thing? Homemade broth is much softer, more aromatic and without salt.

You can watch how to make homemade “vegeta” from vegetables for soup in the following video:

How to make the best meat stock

The basis is always quality meat and bones. You can use both chicken and beef bones. For chicken stock, it is best to use raw chicken bones and carcasses or leftover roasted chicken. To prepare beef broth, take beef or veal bones that you can roast beforehand. This will caramelize the surface of the bones and give the soup a more pronounced flavor. If you want a light soup, skip the roasting.

The basis is always quality meat and bones. You can use both chicken and beef bones
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Put 1.5 kg of beef bones, possibly meat, in a large pot and cover with water. Then add root vegetables, i.e. carrot, celery and parsley. You can also add leek or celery, cauliflower and cabbage. Add 6 peppercorns, 5 allspice and 1 bouquet garni – a bundle of soup – parsley, thyme and bay leaf. Then cook for about 1.5 hours on a moderate level and regularly remove the foam that forms so that the resulting soup is completely clear.

Then strain the soup, let it cool, and then remove all the hardened fat from the surface. Let the soup prepared in this way boil once more, again at a moderate level, until the liquid is reduced to about 1/8 to 1/10 of the amount. The correct consistency of the broth should be jelly-like after cooling.

Keep stock for supplies

Then pour the soup into bags, and you can immediately divide it into portions of 100 ml. Such quantity corresponds to 4 future servings. Cold concentrated soup can also be poured into ice cubes and allowed to freeze. When you make the soup, just take a few cubes or a bag out of the freezer and use store-bought pressed cubes instead. The number used always depends on the strength of the broth. The broth will last up to six months in the freezer.

Vegetable broth is faster

Preparation of vegetable broth is faster than that of meat. You don’t need to salt it, it is better to salt only the final dish. After all, the procedure is quite similar. Put the washed, cleaned and chopped vegetables you have at home in cold water to cook in a large pot, you can really use anything. Don’t forget allspice and a few peppercorns.

There is nothing better than an honest homemade soup with fresh vegetables.

There is nothing better than an honest homemade soup with fresh vegetables
Source: Shutterstock

You can also use 1 tablespoon of oil in which you first lightly fry the vegetables until golden. If you want to use tomatoes, add them at the end, they will release their juice and the vegetables will be quite stewed. Then pour water over the vegetables.

Bring to a boil, then reduce heat to low. Cover the soup for a maximum of one hour. The broth should circulate gently all the time. If foam forms, remove it regularly. Finally, strain the stock and freeze it, just like beef stock.


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